Description
This light and refreshing no-bake lemon icebox cheesecake is perfect for summer or any time you crave a creamy, tangy dessert. Ideal for gatherings or weeknight treats, it has a graham cracker crust, zesty lemon filling, and requires absolutely no baking. Elegant yet easy to make, it’s a crowd-pleaser that shines in simplicity.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
½ cup granulated sugar (for filling)
¼ cup lemon juice
1 tablespoon lemon zest
Instructions
In a medium bowl, mix together graham cracker crumbs and ¼ cup granulated sugar.
Stir in melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add ½ cup granulated sugar, beating until fully incorporated.
Add lemon juice and lemon zest, continuing to mix until the filling is light and creamy.
Pour the filling over the chilled crust and smooth it evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours or until firm.
Once set, remove from the refrigerator and chill for an additional 15 minutes before slicing.
Serve slices chilled, either plain or with a light dusting of powdered sugar or lemon slivers on top if desired.
Notes
Make sure the cream cheese is softened to room temperature for smooth mixing.
For best flavor and texture, use fresh lemon juice and zest.
The cheesecake can be made the night before serving; just refrigerate overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg